7 Tips For Perfect Pancakes

We love pancakes at Majestic; a squeeze of lemon, a sprinkle of sugar, lashings of Nutella, or savoury with cheese and spinach… There are loads of options to make your pancakes delicious on Shrove Tuesday, but we thought we’d up the ante a bit and have come up with some wine and food matches to make your Pancake Day a bit more Majestic.  Better yet, you’ll find our easy secret recipe for the fluffiest and most gorgeously edible pancakes – ever.

Matching wine and pancakes may not seem obvious, but it’s easier than you think – and the results can be spectacular.  Savoury pancakes (think goats cheese and spinach) are delicious, and an absolute dream with a crisp New Zealand Sauvignon Blanc such as the fantastically zesty Marlborough Ridge from Giesen.

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The obvious option would be a dessert wine; the honeyed nature of Sauternes would work a treat, as would the fig and cinnamon flavours of Royal Tokaji. As an alternative, pour slightly warmed PX over plain pancakes instead of syrup, we would probably serve it with a glass of the lovely stuff as well!


Chardonnay based fizz will complement your pancakes well; Graham Beck, Lindauer Blanc de Blancs and L’Extra par Langlois, or, if you’re feeling really decadent, Pol Roger NV. Champagne breakfast anyone?


The tense, fresh acidity in champagne makes it an excellent foil to most foods, and it will pair well with sweet or savoury styles.

We worked long and hard to test different recipes and what paired best with them.  Flour coated the table and our clothes, arms tired and sore from beating batter, our stomachs fit to burst from sampling the delicious, delicious pancakey goodness.  It was a particularly tough day, but somehow we managed.  We endured. We survived. We triumphed.  And this is what we learned:

Our Majestic Pancakes – Serves 4 hungry people


This recipe uses ‘cup’ as in a teacup – largely because when we made these we didn’t have any scales to hand. Wing it, pancakes don’t have to be precise!  American-style pancakes are pretty much the be-all-and-end-all of the pancake discussion for us (me); thick, fluffy, light and delicious.  You can add fruit to the batter, you can add cheese to the batter, you can pretty much play with this as a base to get as creative in the kitchen as you want.


You’ll need:

  • 2 Cups Self-Raising Flour
  • 1/2 Teaspoon Caster Sugar
  • 3 Medium Eggs
  • 2 Cups Milk
  • 1/2 Teaspoon Salt
  • 1/4 Cup Melted Butter


Method: Add to blender. Blitz. Alternatively, add all ingredients to a big mixing bowl and beat until combined. Heat a pan on the oven – trick is to use a low-medium heat so you don’t burn the pancakes – and keep the base coated lightly with butter.  Depending how big you want the pancakes, pour the batter into the pan and flip once the base is sealed – about 30-45 seconds each side, plus or minus.  You can use a ladle if going straight from the mixing bowl, but better yet, transfer to a measuring jug for a perfect pour.


Once cooked, remove from the pan and stack on a paper towel until ready – then plate up, serve with topping of your choice!  We love crispy bacon and maple syrup, but savoury dinner pancakes are an absolute win – sundried tomato, goats cheese and wilted spinach drizzled with balsamic vinegar glaze was a favourite variation.

The only other choice is what to drink with it!

Got any awesome pancake tips and tricks? Favourite toppings? Share them in the comments below!

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